Base:
# Microwave the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.
# Stir until chocolate is smooth and fully melted.
# Combine with rice bubbles and using a spoon press into the base of a 20cm spring form tin. Place to one side.

Filling:
# Melt 150g of chocolate as per directions above. Place into a food processor with all ingredients except remaining chocolate and blend until smooth.
# Using a wooden spoon, stir through the remaining chopped white chocolate.
# Pour mixture over base and place into the refrigerator. Allow to set for at least 2 hours and serve with fresh berries.

# Combine the sake, soy sauce, mirin and sugar in a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.
# Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Place in the fridge for 30 minutes.
# Thread the chicken and green onion alternately onto skewers. Heat the oil in a large frying pan over medium heat. Add the skewers to the pan and cook for 6 minutes or until cooked through.
# Transfer to a platter and sprinkle with extra green onion. Serve immediately with the remaining sauce.

1. Combine egg yolks and sugar in top of double saucepan.
2. Beat for a few minutes, off heat, with rotary or electric beater until well combined.
3. Put mixture over simmering water. Gradually beat in half the marsala and half the white wine, beat well. Gradually beat in teh remaining marsala and wine.
4. Beat constantly for about 10 minutes or until thick and creamy.
5. If mixture adheres to side of pan, quickly remove from heat and beat vigorously with wooden spoon – especially around the base.
6. Pour into individual dishes.

Tip:
In place of marsala, any favourite liqueur can be used. Zabaglione makes an excellent topping for fresh fruit, or pour it warm over icecream.

1. Preheat oven to 180C.
2. Combine the cookie crumbs and melted butter. Press this into the bottom of a 10 inch spring form pan.
3. Mix the cheese and sugars with a hand mixer (or a stand mixer).
4. Add eggs one at a time, scraping down the sides and bottom after each egg (If your cream cheese is too hard for the mixer add egg by egg until you can combine the cheese with the sugars then do the rest of the eggs – I had to do this). Add vanilla and flour, beat until completely incorporated.
5. Place truffles into a large bowl sprinkle with flour and lightly coat each one with flour (this helps them not all sink to the bottom). Remove excess flour and fold into cheesecake, reserving a couple to place on the top (otherwise you can poke them into your poured cheesecake and smooth the mix over the top).
6. Pour the batter into the prepared pan. Place the last few truffles on top of the cheesecake.
7. Bake for approximately 1 1/2 hours – until firm. Turn the oven off and use a wooden spoon to crack the door open a little while the cheesecake cools down.
8. Place the cheesecake in fidge overnight and then remove from the pan. Serve and Enjoy.

My cheesecake cracked on top as I didn’t wait for it to cool down before I removed it from the oven. We also ate a bit of it hot as we didn’t feel like waiting overnight for it to finish setting. We love it and will definitely make this again.

1. Using a hand mixer, cream together the butter and sugar until light and fluffy. Beat in vanilla.
2. Slowly add condensed milk, alternating with flour, beating well after each addition.
3. Fold in chocolate chips.
4. Shape into 1-inch balls and place into an air tight container. Store in freezer for at least 3 hours (I did mine overnight).